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Ingredients
  • 2 tubs of vegan cream cheese (I use Tofutti brand)
  • 1 12 ounce pack of firm, silken tofu
  • 1 ¼ cup granulated sugar
  • 1 teaspoon vanilla
  • Juice of one lemon
  • Zest of one lemon
  • ¼ cup almond milk
  • 1 teaspoon arrowroot
  • ½ cup flour
  •  
  • Toppings of your choice, I used chocolate covered strawberries and sifted icing sugar
  • subheading: For the crust/base:
  • 2 cup graham cracker crumbs
  • ⅓ cup vegan butter
  • ¼ cup sugar
Note: Ingredients may have been altered from the original.
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